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    You are in: Home / Australian / Brown Lentil and Vegetable Soup Recipe
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    Brown Lentil and Vegetable Soup

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 12, 2013

      Delicious! So quick, so healthy and very satisfying. I added some sliced mushroom and baby spinach to the recipe and used about a cup and a half of fresh cooked lentils. I thought the soup would be bland without the addition of garlic or some dried herbs, but the parsley was flavorful enough and the lemon really added some life to the soup at the end. Thanks for sharing the recipe. I'll be making it again.

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    • on April 02, 2008

      Lentil soups have been a recent addition to my soup collection and it's a soup we enjoy. Could be said that I am on a mission when it comes to searching out Lentil soup recipes! This made for good hearty supper soup which I served with Andypandy's Rustic Italian Bread ABM making for a very satisfying meal. Love the flat leaf parsley and next time around will simmer some along with the rest of the vegetables and just maybe substitute one cup of the vegetable stock with V8 juice. Thank you for sharing your recipes - your Lemon Cajun Stir Fry has become one of our family favorites and has been made many times over! Made for Recipe Swap #14.

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    • on February 07, 2008

      Very lovely soup, we are going away soon so I wanted to use all the fresh foods I had at home. I double the serving size, used home grow regular zucchini's and yellow zucchini's, fresh tomatoes as well as a can of diced tomatoes. The soup went down well, I love the taste of the lemon and parsley in it and the brown lentils were not really apparent in the soup but they did add to the texture. We served it with garlic bread. Thank you Stardustannie.

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    • on November 12, 2007

      Delightful soup, made as directed with one exception - I couldn't find canned brown lentils, so I used the dry red I had at home. YUMMY! I will make this again for sure - thank you! **Made for Aussie Recipe Swap - October**

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    • on October 02, 2007

      A good hearty lentil and vegie soup. Quick and easy. A Sunday night meal knocked up in no time. The acid from the lemon brings out the flavour of the lentils and I felt it tonned down the flavour of the tomatoes. This is a keeper. I have been eating this soup for lunches this week. Thank for posting.

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    Nutritional Facts for Brown Lentil and Vegetable Soup

    Serving Size: 1 (400 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 459.4
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 275.7 mg
    Total Carbohydrate 79.3 g
    Dietary Fiber 36.0 g
    Sugars 10.4 g
    Protein 29.0 g

    The following items or measurements are not included:

    vegetable stock

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